Description
A zesty and refreshing pasta salad with tender chicken and aromatic herbs. Light lemon dressing brightens the dish, making it perfect for summer or quick lunches.
Ingredients
Chicken Breast 4 (6 oz each)
Dry Pasta 12 oz
Lemon Juice 3 tbsp
Olive Oil 3 tbsp
Fresh Herbs 1 cup
Lemon Zest 1 tbsp
Garlic Cloves 2
Salt 1 tsp
Black Pepper ½ tsp
Cherry Tomatoes 1 cup
Cucumber 1 cup
Instructions
Boil 2 quarts salted water in a large pot.
Chop garlic; add to boiling water with pasta. Cook per package instructions to al dente.
Reserve ¼ cup pasta water before draining.
Pat chicken dry; season with salt and pepper. Sauté garlic in 1 tbsp oil until fragrant.
Add chicken to pan; cook 5-6 minutes per side until internal temperature reaches 165°F.
Combine cooked chicken, pasta, cherry tomatoes, and cucumber in a large bowl.
Whisk lemon juice, olive oil, lemon zest, garlic (from Step 1), and herbs into vinaigrette. Reserve 3 tbsp for serving.
Pour 3 tbsp vinaigrette over salad; toss until evenly coated. Refrain from refrigerating until Step 9.
Add reserved pasta water gradually until dressing clings to pasta and chicken.
Chill salad for 30 minutes before serving.
Notes
Adjust salt if using pre-seasoned pasta.
Use thyme, basil, or oregano for herb variety.
Refrigerate for up to 24 hours to enhance flavor.
Add feta cheese (halal certified) for extra richness.
Ensure chicken is fully cooled before tossing to prevent oil from the dressing separating.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 0g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg